Butternut Squash Sage Pull-Apart Bread
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup whole wheat flour
- 1¾ cup all-purpose flour
- 2 teaspoon instant yeast
- 2 teaspoon salt
- 2 teaspoon ground ginger
- 1 tablespoon fresh sage, chopped
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 3 tablespoon olive oil
- 2 tablespoon maple syrup
- ½ teaspoon salt
- 1-2 tablesoon fresh sage, whole leaves
Butternut Squash Sage Pull-Apart Bread
Steps
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
- Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
- Make the dough: Transfer the squash to a large bowl and mash until smooth.
- In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, chopped sage, olive oil, and maple syrup.
- Stir with a wooden spoon until well mixed. Add 1 cup of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
Butternut Squash Sage Pull-Apart Bread
Steps, cont'd
- Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
- Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
- Once the dough has risen, roll out to about a 20-inch wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
- Cut the dough into about 1½-inch squares. Roll up each dough square like a jelly roll.
- Place the dough pieces in a greased 8½x4½-inch loaf pan with the cut sides up.
- Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
- Towards the end of proofing, preheat the oven to 350°F
- Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
Butternut Squash Sage Pull-Apart Bread
Steps, cont'd
- Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
- Let the bread cool for 15 minutes before serving. Enjoy!
From tasty.co
Added by Platefolio
